
OMG, this pudding cake.
Pumpkin + chocolate + brewed coffee + pumpkin pie spices + almond milk = heaven in a dish!
Heaven in a gluten-free, vegan dish, that is. And it’s easily made nut-free just by swapping out the almond milk for coconut milk. Want it soy-free too? Just use soy-free chocolate chips (such as Enjoy Life brand). Oh yea, and because I used moisture-rich pumpkin, this recipe is oil-free but you’d never know it.
If you haven’t had the pleasure of enjoying a chocolate pudding cake before, let me tell you what’s so magical about it: the chocolate cake creates its own chocolate pudding sauce as it bakes! Oh heck yes. It’s like having a sous chef in your very own kitchen. Why make chocolate sauce when the cake can make it for you?
Now that you’re drooling uncontrollably, let me show you just how easy it is to make…

Layer 3 (below) is when you might want to freak out because your cake looks like a hot mess. You will think you did something wrong, but you did everything right, my friends. It’s supposed to look like a hot mess. Don’t you wish all recipes were that easy? So dump on that hot coffee on top and marvel in the hot mess! I promise it will all work out in the end (see after photo). It’s like a magic trick.

See? Nothing to worry about here.

Don’t you just want to dig in with a big spoon?

I highly recommend (no, I beg) that you serve it with your favourite vanilla ice cream (I love Coconut Bliss Vanilla Island) and toasted pecans. The hot vs. cold, gooey vs. creamy contrast is to die for. You won’t be sorry.


Gooey Pumpkin Spice Latte Chocolate Pudding Cake

Yield
6-8 servings
Prep time
Cook time
Total time
Coffee, pumpkin, pumpkin pie spices, and chocolate all combined in one gooey, saucy, pudding cake. What on earth could be better? Serve with a scoop of vegan ice cream and toasted pecans to take it over the edge. Be sure to see my notes at the end of this recipe for ways you can change it up. Recipe adapted from The Oh She Glows Cookbook.
Ingredients
- 1 flax egg: (1 tablespoon ground flax mixed with 3 tablespoons water)
- 1.5 cups rolled oats, ground into a flour (use certified gluten-free oats, if necessary)
- 3/4 cup coconut sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/3 cup finely chopped non-dairy dark chocolate
- 1/2-3/4 teaspoon fine grain sea salt, to taste
- 1/2 tablespoon baking powder
- 1/2 cup + 2 tablespoons almond milk
- 1/2 cup + 2 tablespoons unsweetened pumpkin puree
- 1/2 tablespoon pure vanilla extract
- 1 tablespoon cocoa powder
- 1/4 cup coconut sugar
- 1 + 1/4 cup hot coffee (use decaf, if desired)
- For serving: vegan vanilla ice cream and toasted chopped pecans
Directions
- Preheat oven to 375⁰F and lightly grease an 8-inch square glass baking dish with oil.
- Whisk flax and water together in a small bowl and set aside for 5 minutes to gel up.
- In a large bowl, stir together the oat flour, 3/4 cup sugar, 1/3 cup cocoa powder, cinnamon, ginger, nutmeg, chocolate, salt, and baking powder.
- In a small bowl, whisk together the flax mixture, milk, pumpkin, and vanilla.
- Pour wet mixture onto dry ingredients and stir until thoroughly combined.
- Scoop the batter into the prepared glass dish and smooth out evenly with a spoon.
- In a small bowl or mug, combine the remaining tablespoon of cocoa powder and 1/4 cup sugar. Sprinkle all of it evenly over the cake batter.
- Slowly pour the hot coffee over the cocoa powder and sugar mixture ensuring that the coffee completely covers the powder and sugar. The cake will now look like a complete disaster, but this is normal. Promise!
- Very carefully place the dish into the oven, uncovered. Bake at 375⁰F for 25-40 minutes (see my post for the visual step by step pictures) until the cake is semi-firm on the top, but bubbly and gooey around the edges (see photo in blog post). It will look under-baked, but this is normal (we want it saucy!). If for whatever reason your cake is still watery after 30 minutes in the oven, keep baking it until it looks like the photo in the blog post.
- Let the cake cool for 10 minutes and then serve immediately with vegan vanilla ice cream and toasted pecans. This cake is best served warm straight out of the oven. I tried reheating leftovers in the oven the next day and the cake absorbed a lot of the sauce during the reheat. It was still good, but we preferred the cake the first day, fresh out of the oven. Leftovers are quite good served chilled, as an alternate suggestion.
Tip:
- You can probably swap the coconut sugar for natural cane sugar. The bake time may vary slightly since coconut sugar tends to be more dry.
- If you aren't a coffee fan, feel free to swap it with boiling water.
- To make this nut-free, swap the almond milk for coconut milk (or non-dairy milk of your choice) and leave out the pecan garnish.
- To make the oat flour, add the rolled oats into a high speed blender and blend on high until a fine flour forms. You can also use 1 1/2 cups + 2 tablespoons store-bought oat flour instead.
Nutrition Information
(click to expand)
Wishing all my fellow Canadian readers a very happy Thanksgiving weekend! It’s hard to believe it’s already here.
If you are looking for my vegan Thanksgiving recipes, see this post.
My gf made this for me. So good! Also perfect for halloween dinner.
This looks so delicious! I haven’t tried a pudding cake (except maybe those cakes that I accidentally didn’t cook through!), and this looks amazingly gooey and yum!
I made this yesterday, but I don’t think I ground the oats fine enough or I let it cook for too long. It tasted like chocolate oatmeal more than anything and I didn’t get the gooey-ness. Next time I think I’ll make my oat flour in a food processor over my little Ninja chopper.
OMG this sounds (and looks) so yummy! Can’t wait to try it!!! Thank you for sharing!
This looks absolutely amazing. I am going to have to try this asap!
This does look amazing, but has anyone else actually MADE it? Everyone talks about how great it looks and how it must taste yummy, but I usually look to comments to get a sense of if people Actually did enjoy the dish before making it myself. Nevertheless, I am making it now.
Hi Carissa,
Yes some readers have made it – look at the end of the comments page (where you see the yellow star ratings) for the reviews. Also, the star rating out of 5 is on the recipe itself. Hope this helps!
This looks so good!
A friend of mine just went to Sweden and apparently chocolate mud cake is well known there so she bought a cake for us to try. It was so ooey and gooey and delicious. This looks like it would be a similar consistency, except there’s also the addition of pumpkin (even better!)
Thanks for the recipe!
-Aya
http://healthy-appetite.blogspot.de/
OH MY GOSH THIS IS SOSOSOSOSOOO GOOD!!! My husband and I just whipped this up together, served with some lactose/sugar-free ice cream I found at the nearest grocery store. (Not ideal–would have loved some Luna & Larry’s–but in a pinch, it did the trick.) Did serve it with toasted pecans. One of our favorite desserts in recent memory!!! We both appreciated that it wasn’t overwhelmingly sweet. Thank you so much, Angela!
wow! yummy! I love chocolate too. A breathtaking food you have. Thank you for posting this, hoping that you post again some recipe’s here. have a nice day ahead..
Next day update: Not only did we love the leftovers, we rationalized that since this includes oats, “egg,” pumpkin, “milk,” and coffee, it would work perfectly well for BREAKFAST! :D Heated up a few servings quickly in the microwave (I know…I know…), added a few slices of fresh apples, and ta da! A decadent, could-be-much-worse-for-us breakfast!!
I made this recipe last weekend with a friend who was visiting. When I told her it wouldn’t re-heat well, her response was “Oh, darn. I guess we’ll have to eat the whole thing.” We almost did.
Next time, I think I’ll cut back on the ginger and maybe use some other spices. Sometimes it tasted a little more like gingerbread than pumpkin spice to me. Just a personal preference, it is still very good. And although the “pudding” did get soaked up by the cake overnight, it was still good reheated with some vanilla ice cream. I definitely think I’ll have to make this for my family over the holidays.
I thought you were on maternity leave! HAHA I’ll probably be trying this tonight! :)
I am so excited to try this recipe! Even more exciting is that I have all the ingredients on hand already. The photos look stunning and make me want to go make this right now.
I’m planning to make this for a family get together this weekend. I was just wondering if the recipe could be doubled or tripled and made in a larger dish? There will be about 15 of us. If it can, would the cooking time change? Thanks! Can’t wait to try it!
Hi Kirsten, Ohhh good question! Im sorry I don’t know. Sometimes doubling or tripling baking recipes can be tricky and it really depends on the recipe. Be careful about doubling the salt too (I find sometimes the salt doesn’t need to be doubled in these recipes). I would imagine if you did double it, the baking time would probably increase since the dish size would be larger and there’s more to bake. Let me know if you try anything!
Love that this is gluten free! Pinned!
This is such a dreamy dessert. I was going to go to the gym but now all I want is a bowl of this pudding cake…
When I made this I had somehow run low on oats (how does that even happen?!) and subbed 1/2 cup sweet sorghum flour. The sorghum made the dough super dry but also somehow kept it from absorbing the coffee, so I cooked it for 45 minutes. Then when it cooled down, the cake sucked the moisture right up and was super dry. It still tasted very good, but was sort of…dense and chewy, but in an almost-unpleasant way. A bit of hot almond milk poured on top made it more palatable (kids are geniuses). The moral of the story? Do not put sorghum in this!
I will make this again, the correct way and comment again, just wanted to let people know not to sub w/sorghum based flours.
Are you for real!?!? SO yummy!!!
Delish! Made this today and it’s really good. I’m in grad school now and living with less equipment I had at my mom’s place, like a VitaMix. But, I used a regular blender to grind the oats into flour and it worked. Mine wasn’t as runny, goopy as yours. I baked it at 25 min. though. Regardless, it’s goood!!
This looks soo delicious! And it’s vegan? Whoah!